everyday creativity

Sour Cream Chicken Enchiladas

First is the original version — followed by “tweeks” I have done over the years.

Original:

16 oz. sour cream
1 can cream of chicken soup
4 oz. can chopped green chilis
1/2 cup diced onion
1 cup shredded cooked chicken
3 cups shredded cheddar/monterey jack cheese
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20 flour tortillas
1 cup shredded cheddar/monterey jack cheese reserved for topping.
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Mix the first 6 ingredients. Put about 1/4 cup or so in each tortilla, roll up, and place in a baking dish. Let them overlap — I can get about 12 in an 11×13 pan. Cover tightly with foil and cook in 350 degree oven for 25 minutes. Remove foil — top with remaining cheese and return to oven for 5 minutes.
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“Tweeks”
In an effort to reduce our intake of processed foods I have started making this with a basic chicken/white sauce instead of the cream of chicken soup. Melt 1 or 2 tablespoons of butter in a pan — add 3 or 4 tablespoons of flour and mix well. Add 1/2 cup or so of chicken broth (I save back some from cooking my chicken). Finish out with a 1/2 cup or so of milk and cook until nice and thick. Add it to your filling instead of the soup. My family never notices. You can play with the amounts to make it look right. I never really measure any of the stuff in the sauce I just throw stuff in until it looks right 🙂

Also, don’t worry too much about the kind or amount of cheese — I substitute whatever I have sometimes and add more or less. It’s hard to go wrong with this recipe.